These are, no joke, the best gluten free rolls I’ve ever had.
They happen to be dairy and egg free, too, so they’re great to make when you’re out of those ingredients or if you avoid those ingredients in your diet.
I’m so excited to share this recipe for the fluffiest gluten, dairy, and egg free dinner rolls! More and more people are contacting me to tell me about their new found allergies or intolerances to dairy, gluten, and eggs. Interestingly enough, a lot of young babies don’t tolerate those ingredients well, and many of my breastfeeding friends have had to eliminate them from their diet.
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My whole family struggles with allergies, so we’ve done multiple elimination diets and have needed to avoid all of these ingredients at certain points.
Because of needing to cook without eggs, dairy, and gluten at various times, I know how difficult it can be to find or make delicious bread when you can’t (or choose not to) consume those things!
But here’s some hope. Some fluffy-bread-you-can-eat hope.
These vegan, gluten free rolls are super good, easy to make, and only have one rise. You’ll never know they’re missing gluten, dairy and eggs…except for the fact that, well, you made them…so you do.
But other people won’t know unless you tell them!
A couple things to note:
- You’ll need a kitchen mixer that can beat the dough with the xanthan gum for 3 minutes. This helps the gum give a really nice elasticity to the rolls that is similar to regular glutenous bread
- This gluten free roll dough is very sticky! To shape it into rolls, you’ll want to work with wet hands. I usually have a bowl of water that I dip my hands into on my counter as I work. You’ll want to re-wet your hands before shaping every roll.
- You’ll want to handle the rolls very gently. Try not to squeeze them, but rather smooth them quickly like you’re playing a weird game of hot-potato.
Hop on over to see the list of kitchen appliancesthat will make your gluten-free life so much easier!
- 1 3/4 cup warm water
- 1 T organic cane sugar
- 2 1/2 tsp active yeast
- 2 1/2 cups gluten free flour
- 1 tsp salt
- 1 T xanthan gum
- 1/4 cup oil (I like to use grapeseed or avacado oil, but olive oil also works)
- Optional: dried parsley
- Optional: coarse salt
- Fill a glass measuring cup with warm water and stir in sugar to dissolve slightly. Add in yeast and give a quick stir, then let it sit for 5 minutes to foam and get bubbly-happy
- While your yeast is sitting, add flour, salt, and xanthan gum to the bowl of a kitchen mixer and stir to combine
- Once your yeast is ready, add the yeast mixture and oil into the mixer's bowl and turn the mixer on low to combine all of the ingredients. Then scrape down the bowl (making sure there isn't a bunch of flour sitting on the bottom of the bowl, either) and turn the kitchen mixer onto medium-high for 3 minutes
- Scrape down the bowl, cover with a cloth or plastic wrap, and set in a warm spot undisturbed for 35 minutes
- While your dough rises, preheat your oven to 350 degrees F and prepare two baking sheets with silicone mats or parchment paper
- Once dough has risen, fill a small bowl with lukewarm water to dip your hands in. Grease a 1/4-1/2 cup measuring cup and scoopsome of the dough into your wet hands. Gently shape into a ball, trying to keep it fairly round, and smooth the tops. Then place on your prepared baking sheet and repeat until all the dough is gone
- Optional: sprinkle dried parsley and/or coarse salt on each roll
- Bake in the preheated oven for 25-28 minutes, until internal temperature in around 200 degrees F.
- I like the outsides crisp and brown, so I crank my oven to broil and broil on high for 2 extra minutes. Feel free to do the same! Or skip it
- Allow the rolls to cool slightly before serving